不同成熟期的余甘果实主要成分的研究

Study on Primary Compositions of Emblic Fruits in Various Mature Period

研究了不同成熟期的余甘果实主要成分的变化情况 ,提出了余甘果汁的最适加工期为每年的 11月至翌年 2月初。余甘果脯的最适加工时间是 2月以后果实熟透的季节。

The primary compositions of emblic fruits in various mature period are analyzed.According to the analysis results, the paper propose that the best processing period of emblic fruit juice is from November to February next year, and the most suitable processing period of emblic preserved fruit is after February later, by this time, the emblic fruits are thorough ripe.